Zucchini-Raspberry Bread
Description
A simple zucchini bread recipe with walnuts is flavored with cinnamon, nutmeg, and lemon zest, as well as an unexpected addition of fresh raspberries.
Ingredients
•
1 1/2 cups self-rising flour
•
1 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1 cup white sugar
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1 cup shredded unpeeled zucchini
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1/4 cup vegetable oil
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1 egg
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1 teaspoon grated lemon peel
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1 cup fresh raspberries
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1/2 cup chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2
Combine flour, cinnamon, and nutmeg in a large bowl. Combine sugar, zucchini, vegetable oil, egg, and lemon zest in a separate bowl; stir into flour mixture. Gently fold in raspberries and walnuts; pour into the prepared loaf pan.
3
Bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.